Did you use the high pressure? That happened to me with chicken breast, cooked it for 15 min. like recipe called for, it was raw, changed the pressure to high, cooked it another 15 min. it turned out moist and done.

I’m very surprised that 45 minutes pressure cooking didn’t get your 6lb bone in Turkey to 180 to 190F. The 20 minutes natural pressure release could have lower the food to the keep-warm temperature, around 165F.

Exactly what I was looking for! Makes BEST sandwiches to take to work, and is cheaper and healthier than processed “lunch meat” turkey! Spread it with cranberry sauce and cream cheese if you want to be in heaven.